Vintage 7Up Biscuit Recipe - Semi Homemade Recipes (2024)

FAQs

Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

Use Cold Butter for Biscuits

When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside. We default to our Land O Lakes® Salted Butter when baking biscuits.

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

Heavy cream provides rich butterfat that gives the biscuits tenderness and flavor, as well as moisture from its water content. The formula requires minimal mixing, reducing the risk of too much gluten development.

Besides being passed down by beloved grandmothers, Southern biscuits are typically made with flour made from soft red winter wheat, such as White Lily.

As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.

Whenever you're working with buttery doughs like biscuits, pie crust, shortbread, and the like, you're constantly reminded to chill the dough frequently, as well as chill the dough before baking time. Baking biscuits directly from frozen also keeps the biscuits from spreading and flattening out.

What makes homemade biscuits rise? ›

While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides. In order to generate steam, the oven must be set at a minimum of 425 degrees for at least 10 minutes prior to baking.

A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky.

DMG- Finamul 90. Distilled Monoglyceride is an important and essential emulsifier for biscuits which helps in dough strengthening and aids in the easy mixing of all the ingredients.

My favorite is to use half buttermilk and half milk for the best balance of flavor and texture. Whole milk is best in this biscuit recipe, but you can use 2% if that is what you have on hand. I don't recommend using skim milk, since you need some fat to make the biscuits flavorful and tender.

Use good butter and dairy

Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).

If you are going to substitute a non-cultured liquid into your biscuits, I'd strongly recommend using low-fat milk, or even whole milk, instead of cream. Both will give you a more pleasant biscuit, with just the right amount of fat that you'll still want to slather the inside with butter.